Zoodles With Cherry Tomatoes and Pine Nuts

Zoodles with Cherry Tomatoes and Pine Nuts

In my corner of the world, summer means two things; the sun is toasty and zucchini is dirt cheap.  Or, in my case, the zucchini plants are spitting out fruits at a rate we can barely keep up with.  When it’s hot out the last thing I want to do is  turn on the oven, or spend hours slaving over the stovetop.  In my opinion, these zoodles, or zucchini noodles, make a perfect summertime meal.  Seasonal, affordable vegetables?  Check.  Fast and easy?  Check again.  

zucchini noodles

Today I was told zucchini is actually considered a fruit!  Here is what Wikipedia has to say on the subject (because we always trust what we read on the internet):

“In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry, being the swollen ovary of the zucchini flower. Zucchini, like all squash, has its ancestry in the Americas.”

To make the noodle shape, you need to use a spiralizer.  I found this one, and I absolutely love it.  It is quickly joining the espresso maker and the blender as one of our top used appliances.  This makes the spiralizing  go super quickly(as opposed to cranking it by hand, which is how most other spiralizers work).

 Zoodles are lower in calories, gluten-free, and you’re eating a vegetable in comparison to traditional pasta, making them a great alternative.  

Garlic Zoodles With Cherry Tomatoes and Pine Nuts
Serves 2
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 2 small to medium sized zucchini
  2. 3 Tablespoons pine nuts
  3. 2-4 cloves garlic
  4. 1 Tablespoon extra virgin olive oil
  5. 1/2 cup cherry tomatoes
  6. a few sprigs fresh basil
  7. 1/2 cup kale, chard, or spinach
Instructions
  1. Using a spiralizer, spiralize the zucchini. Half the cherry tomatoes.
  2. Heat olive oil on high in a sauce-pan. Add the garlic, pine nuts, and kale. Saute for 1-2 minutes or until they looks toasty. Add the zucchini and tomatoes and lightly cook for another 2-3 minutes, until hot. Slice fresh basil and sprinkle on top.
Notes
  1. The raw zucchini cooks down considerably, so don't panic.
  2. If serving more people, feel free to make more. 1 zucchini per person is a good rule of thumb.
The Wandering Herbivore http://thewanderingherbivore.com/

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